Courses

Supervised fieldwork in dance inclusive of both elementary and secondary placements in public or private school settings. Fieldwork includes classroom observations, critical field reports, goal setting and feedback conferences, as well as assisting, teaching, and participation in school dance projects.

• Department: Music and Performing Arts Professions

Comprehensive study of flute-related topics, including repertoire spanning all style periods, sound, phrasing, articulation, technique, and physical setup.

• Department: Music and Performing Arts Professions

Comprehensive study of flute-related topics, including repertoire spanning all style periods, sound, phrasing, articulation, technique, and physical setup.

• Department: Music and Performing Arts Professions

Overview of current and past theories and practices in educational models and curriculum development, instructional planning, and assessment as they relate to knowledge about learning processes, motivation, communication and classroom management models. Examination of appropriateness of various educational models for students with diverse needs and characteristics. Overview of formal and informal methods of assessment and their role in instructional decision making.

• Department: Teaching and Learning

We explore a broad range of advocacy tools and techniques to address issues that currently shape and challenge our food system. Topics include the legal and policy underpinnings of current food systems, economic and social conditions, inequities of access to healthy food, and public health concerns. Students gain an understanding of the policy, social and legal underpinnings of the food system, and learn to creatively and collaboratively develop effective approaches to address the many complex issues that characterize and threaten it.

• Department: Nutrition and Food Studies

We identify the meaning and significance of food in different cultures by exploring the way that ethnicity, gender, race, socioeconomic status and religion influence our food choices and food preserves culture. We look critically at the following questions: how can food have different meanings and uses for individuals, groups, or societies? How does food function both to foster community feeling and drive wedges among people? What are some prevailing academic theories that help us identify and understand individual and collective identities?

• Department: Nutrition and Food Studies

The course will focus on New Orleans with its rich history, unique location and distinctive cultures as a prime location to study the intersection of food, identity and culture. New Orleans has both shaped and been shaped by an idiosyncratic set of food practices, rituals, and beliefs. Through a firsthand study of the city, its history, its people and its food ways, student will gain a thorough understanding of food and culture in New Orleans.

• Department: Nutrition and Food Studies

Course focuses on how people use food to identify themselves as individuals & as groups. Students will ascertain the meaning & significance of food in different cultures by exploring the way that ethnicity, gender, socioeconomic status & religion influence our food choices. In addition, they will also examine how people transmit & preserve culture using food. Through reading scholarly articles, personal essays, book excerpts, newspaper articles, cookbooks & viewing films, students will examine the intricate relationships that people have with food. Course looks critically at the following questions: how can food have different meanings & uses for different people? How does food function both to foster community feeling & drive wedges among people? What are some prevailing academic theories that help society understand some of these patterns of identification & how do societies change over time?

Liberal Arts Core/CORE Equivalent - satisfies the requirement for Society & Social Sciences for Steinhardt students.

• Department: Nutrition and Food Studies
• Liberal Arts Core: Societies and the Social Sciences

Three waves of migration from different parts of the world have shaped the
American diet. The first consisted of Northern Europeans and Chinese (until 1882), followed by a Mediterranean and Eastern European wave (1880-1924). The 1965-2023 wave consisted of migrants from Asia and Latin America. Each wave brought the taste for its produce, stimulating American demand for products such as olive oil, avocados and chilies. We interrogate the transformation of American foodways with each wave of migration in terms of ethnic entrepreneurship and taste.

• Department: Nutrition and Food Studies

This course unites the liberal arts experience with a specialization in food and nutrition. It contains three areas of focus: food and nutrition history; ethical issues in food and nutrition; and emerging technologies as they related to food and nutrition.

• Department: Nutrition and Food Studies

This course explores how technology has shaped our contemporary food system
while contributing to the form of globalization we currently live in. At the same time, technology is not just the neutral result of scientific research but reflects those same social, economic, and political dynamics that determine the way we think about food, its quality, and its value. The course will also explore emerging technologies, from blockchain and e-agriculture to CRISPR and the attempts at harnessing the microbiome.

• Department: Nutrition and Food Studies

Food is all around us. It influences who we are and how we related to our surroundings. This course explores food in the city from multiple points of view. Students observe and analyze various aspects of food in the city, from personal experiences to large social issues such as gentrification and food insecurity, and examine the cultural, social, and political aspects of food systems. Students acquire familiarity with basic ethnographic skills and methods such as interviews, observations, visual ethnography, and virtual ethnography

Liberal Arts Core/CORE Equivalent - satisfies the requirement for Society & Social Sciences for Steinhardt students.

• Department: Nutrition and Food Studies
• Liberal Arts Core: Societies and the Social Sciences

This course teaches students in healthcare-related fields the tenets of evidence-
based whole food, plant-based nutrition for preventing and managing common chronic diseases. Students learn about the existing body of scientific evidence and understand nutrition’s role in promoting health and preventing disease. Each lecture class comes with a clinical case that allows students to reflect on patients they may encounter during clinical practice. Students participate in hands-on cooking labs where they prepare delicious food in line with the nutrition topics of the course each week.

• Department: Nutrition and Food Studies

Consumer behavior in food markets is more complex than "voting with your fork." In this course, students examine theoretical tools of consumer behavior, including how consumer preferences, prices and income inform individual choice, and apply those tools to food markets and systems. Applications vary by term. Past applications include the impacts of racial discrimination, gender pay gap, food support systems, and others. No previous economics coursework required.

• Department: Nutrition and Food Studies

Firm strategic behavior has a large influence on the food system. In this course, students use intermediate microeconomic analysis to deepen their understanding of how and why firms operate in the food system. Theoretical tools are developed in the first half of the course, including how firms maximize profits under competition, monopoly and oligopoly. Next, students examine firm organization, using transaction costs to understand why firms exist and why some firms choose to vertically integrate. Past case studies include meat packing, organic milk processing, and contracting in agriculture. No previous economics coursework is required.

• Department: Nutrition and Food Studies

Affirm the value of creativity in entrepreneurship; learn the specific processes needed to develop and open a new start up food business – product and/or retail; learn basic financial guidelines needed to open a new food business; understand unique attributes of food business financial styles and benchmarks; understand general steps to develop, manufacture and launch a food product; learn the logistic systems requirements and other resources for proper operation; and, understand the current labor challenges and issues.

• Department: Nutrition and Food Studies

We examine food from historical and transnational perspectives, including agricultural origins, famines, co-evolution of world cuisines and civilizations, global exchange and spread of food and technologies following the Columbian invasion, issues of hunger, and the effects of the emergent global economy on food, production, diets, foodways and health. Students gain a greater understanding of how food production and consumption influences a myriad of factors, including politics, economics, prevailing notions of health, climate, geography, technology, and culture.

• Department: Nutrition and Food Studies

The ways in which writers, artists, musicians, and filmmakers have used food as a theme or symbol for reasons of aesthetic, social, cultural, or political commentary.

• Department: Nutrition and Food Studies

The ways in which writers, artists, musicians, and filmmakers have used food as a theme or symbol for reasons of aesthetic, social, cultural, or political commentary.

• Department: Nutrition and Food Studies

This course focuses on the role design plays in framing the food environment, from production to consumption and explores how designers influence and shape stakeholders in the food system. Students investigate the interaction of users with designed places, objects, sensorial experiences as well as ideas, services, and systems and learn to analyze the built/material work.

• Department: Nutrition and Food Studies